In a small dish, combine the mayonnaise, ketchup and dill relish and stir until blended. Reserve (or refrigerate, covered, if making ahead).

Spread the butter on the cut sides of the buns. Heat a large skillet over a medium-high flame, add the buns butter side down, and cook until browned. Reserve.

Wipe out the skillet. Add the bacon strips and cook over medium-high heat, turning once, until browned and crispy. Drain the bacon on paper towels and pour out all but 1 tablespoon of the drippings; reserve.

Cook the hamburger patties in a cast iron skillet over medium heat, turning once, until cooked to desired doneness. (You can also grill the burgers to your liking.) Top with cheese slices during the last minute of cooking. Transfer to a plate and reserve.

Heat the reserved bacon drippings and cook the cabbage, stirring occasionally, just until tender, about 5 minutes. Remove from heat and reserve.

To assemble the burgers, spread the bottom bun with some of the Emerald Island sauce. Top with two cheese-topped hamburger patties. Break the bacon slices in half and arrange 5 halves on each burger. Top with the cabbage leaves. Spread the top bun with some of the sauce and press gently on top. Eat and enjoy!